Friday, March 1, 2013

Curried Kidney Bean Burritos

It's Friday night and it's been an exhausting week and the last thing you want to do is cook - am I right? I present to you one of the easiest bean burritos ever. If tacos are your preference but you're equally in a hurry, try my recipe for Soft Chicken Tacos. Dinner is 30 minutes away.

Ingredients:

1 tablespoon olive oil

1 and 1/2 cups finely chopped onion

1 tablespoon chopped jalapeno pepper

1 teaspoon vegan sugar

1/2 teaspoon curry powder

2 (14.5-ounce) drained cans diced tomatoes

2 (15-ounce) drained cans kidney beans

1 tablespoon minced fresh cilantro

4 (8-inch) flour tortillas

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute for 6 minutes, until lightly browned. Add the jalapeno, sugar, curry powder, and canned tomatoes. Cover, reduce heat, and simmer for 10 minutes.

2. Add the beans; cover and cook for a final 3 minutes, stirring occasionally. Remove from heat and stir in the cilantro.

3. Meanwhile, warm the tortillas according to package directions. Spoon 1 and 1/4 cups bean mixture in the center of each tortilla and roll up to serve.

A note on rolling your burrito: The main difference between these and a soft taco is that a taco is merely folded in half over the filling, whereas the tortilla in a burrito completely enfolds it. To roll, fold the tortilla nearly in half, but not quite:

Now fold in the sides over the filling, then flip over onto the plate:

Nutrition Info:
4 servings (1 burrito), Calories 414

Tasting Notes: India meets Mexico, was my first thought upon biting into this burrito, after one taste of the curry-flavored bean mixture. These wraps are definitely good and filling, but the flavor needs to be amped up. I would use more curry powder and additional seasonings like freshly ground black pepper, as well as more jalapeno and cilantro (the mere tablespoon disappeared under all the beans and tomato). I also would add a touch of melted Daiya cheddar and would serve with vegan sour cream next time.